This baked spaghetti squash and meatballs is an ideal weeknight dinner: roasted spaghetti squash tossed with marinara, melted mozzarella and browned meatballs, baked until bubbly and golden.
Comfort food season is here, and this dish is perfect for cool evenings.
This spaghetti squash and meatball bake is hearty, flavorful and satisfying. It highlights the natural nuttiness of roasted spaghetti squash rather than trying to mimic pasta, and it’s a family favorite for busy nights.
Spaghetti squash hits its peak in fall, but it’s delicious any time you can get it. Roasting brings out a toasty, slightly sweet flavor and the strands hold sauces and cheese beautifully. Even kids enjoy the texture and taste.
The recipe is straightforward: roast the squash, brown meatballs, then assemble the squash, marinara, meatballs and cheese in a baking dish and bake until everything is hot and golden. It comes together quickly if you follow the steps in order.
Delicious and fuss-free.
Start by slicing the squash and scooping out the seeds. Brush or spray the cut sides with olive oil, season with salt, and roast cut-side down for about 20–25 minutes depending on size. Once cool enough to handle, scrape the strands with a fork.
While the squash roasts, mix and shape the meatballs. I brown mine in a skillet so they develop a golden crust; they don’t need to be fully cooked through since they’ll finish in the oven.
By the time the meatballs are browned the squash should be ready to scrape into strands. Layer a little marinara in the bottom of a baking dish, add the squash, nestle in the meatballs, spoon on more sauce and top with generous mozzarella. A sprinkle of parmesan is lovely too.
Bake until the cheese is melted and golden, then finish with fresh herbs and red pepper flakes if you like a hint of heat. The finished casserole is comforting and flavorful — my family asks for it on repeat.
You can use homemade or store-bought meatballs; if using frozen, follow the package directions for baking time. Any ground meat—turkey, beef, pork or chicken—works well.
The leftovers reheat beautifully and the flavors deepen after a day, much like traditional baked spaghetti.
One-dish meals like this are a favorite in our house—easy cleanup and big flavor. The combination of meatballs and spaghetti squash works especially well when baked together.
This will definitely be on repeat this season.
Baked Spaghetti Squash and Meatballs
Baked Spaghetti Squash and Meatballs
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Ingredients
- 2 medium spaghetti squash
- olive oil or olive oil spray
- kosher salt and pepper
- 1 pound lean ground turkey or beef
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- ⅓ cup parmesan cheese, plus more for topping
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ¼ cup seasoned bread crumbs
- 32 ounces marinara sauce
- 1 ½ cups freshly grated mozzarella cheese
- crushed red pepper, for topping
- fresh basil, for topping
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with foil and lightly spray or brush with oil.
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Slice each spaghetti squash lengthwise and scoop out the seeds. Brush or spray the cut sides with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet and roast for 25–30 minutes, until tender. Let cool slightly.
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While the squash roasts, combine ground meat, minced garlic, beaten egg, parmesan, dried basil, dried parsley, breadcrumbs and a generous pinch of salt and pepper. Form into 1–1.5 inch meatballs and place on a plate.
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Heat about 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown on all sides; they don’t need to be fully cooked through.
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Spread ¾ cup marinara on the bottom of a 9×13-inch baking dish. Use a fork to scrape the spaghetti squash strands from the skins and place them in the dish. Arrange the browned meatballs on top and spoon the remaining marinara over everything. Sprinkle with mozzarella and extra parmesan if desired.
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Bake for about 20 minutes, until the cheese is melted and bubbly. Finish with more parmesan, torn fresh basil and crushed red pepper flakes. Serve warm.
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Cheese is my middle name.